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Chocolate Mille Feuille

5 from 1 vote
A Decadent & Impressive Dessert That is Super Easy to Make
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Prep Time:1 hour
Cook Time:30 minutes
Course: Dessert
Cuisine: French
Keyword: Chocolate Dessert, Chocolate Mille Feuille, Dark Chocolate Crémeux, Dark Chocolate Dessert, Dark Chocolate Filling, Layered Chocolate Dessert
Servings: 8

Ingredients

Dark Chocolate Crémeux Filling

  • 4 Eggs
  • 1⅓ Cup Whole Milk
  • 1⅓ Cup Heavy Cream - Preferably 40%
  • 1 Tbsp Sugar
  • Pinch Salt
  • 14 Oz Dark Chocolate (70%) *High quality dark chocolate chips or chocolate wafers work well here.

Puff Pastry Crust For Layers

  • 2 Sheets Puff Pastry - High quality, preferably made with butter *Here is where I made things more complicated and made homemade puff pastry (definitely and option, but so much easier and quicker to use store-bought).

Whipping Cream Topping

  • 1 Cup Heavy Whipping Cream (40%)
  • 1/2 tsp Vanilla
  • 1 Tbsp Powdered Sugar

Instructions

Dark Chocolate Crémeux Filling

  • Measure out your Dark Chocolate and add to a 9x13 (or equivalent) baking dish. Spread them out evenly on the bottom of the pan. Set aside.
  • In a double boiler, gently whisk the Eggs, Sugar, Milk, Cream and Salt until it reaches 175℉.
  • Once the Cream mixture comes to 175℉, pour through a fine mesh strainer over the chocolate. Let sit for about 5 minutes to melt the chocolate.
  • Gently whisk the Cream Mixture and Chocolate together to make a smooth, pudding-like filling.
  • Cover surface with plastic wrap, pressing it down onto the Chocolate. This will prevent a rubbery film from forming while it is cooling.
  • Pop in the fridge for at least 6 hours.

Puff Pastry Layers

  • Pull out your puff pastry to defrost about an hour before you are ready to bake the crust layers.
  • Preheat oven to 400℉
  • You will need at least two 9x13 baking sheets (you can definitely use larger ones). The process will go quicker if you have four baking sheets. You will need two baking sheets for one layer of puff pastry. If you have four baking sheets, you can prepare and bake both puff pastry sheets at once.
  • Line baking sheet(s) with parchment paper.
  • Roll out sheet(s) of puff pastry to 9x12. Place on lined baking sheet(s). Prick all over with a fork. Lightly cover dough with plastic wrap and pop in the fridge for at least 30 minutes.
  • Remove dough from fridge. Remove plastic wrap. Top dough with another sheet of parchment paper.
  • Place second baking sheet on top of the parchment covered dough. Add a layer of parchment paper to the top baking sheet and fill with 1½-2 pound of rice, distributed evenly. This prevents the puff pastry from puffing too much, as well as keeping it "even" in its puffed height.
  • Pop trays in the oven. Bake until the pastry begins to rise, about 15 minutes. At the 15 minute mark, check to make sure pastry isn't "over-puffing". If it has raised the top baking sheet, gently push it back down to deflate and even out the puff pastry.
  • Bake for another 10 minutes. Remove from oven and gently remove the top, rice-filled baking sheet. Return the puff pastry to the oven and continue baking for 5-7 minutes, or until golden brown.
  • Remove from oven. Set aside to cool. Repeat with second sheet of puff pastry if needed.

Assembling

  • Using a serrated knife, cut each puff pastry sheet into 12 squares by dividing it first into 4 even, vertical columns, then cutting each column into 3 even pieces. You will end up with 24 pieces of puff pastry.
  • Remove chilled Chocolate Filling from fridge and spoon/scrape it into a piping bag fitted with desired tip. Fill piping bag with Chocolate Crémeux.
  • Arrange 8 of the pastry squares onto serving plates or serving tray.
  • Holding the piping bag 1/4-1/2" above surface, pipe a layer of Chocolate, taking care to make the "edges" look pretty, since that is what shows.
  • Add next layer of puff pastry and pipe more Chocolate Crémeux. Top with last layer of puff pastry - bringing total layers of puff pastry to three.
  • Top last layer with a beautiful, decorative layer of Chocolate Crémeux.

Whipping Cream Topping

  • Add Whipping Cream, Vanilla, and Powdered Sugar to a small bowl. Using a hand mixer, whip to whipping cream consistency. Place dollop on top of your beautifully layered dessert. If you have a chocolate bar, microplane some chocolate over the dessert. Garnish with a mint leaf. Enjoy.